Black Bean, Avocado, and Mango Salad

So I decided to be vegetarian for a week. There really is no reason, I just felt like trying it out. One thing though, it’s restaurant week in my city and I plan on going to 2 different restaurants this week. If I don’t see any appealing vegetarian dishes on their website, I’ll probably order something with fish. But in regards to everything I’m cooking this week, it’ll be strictly vegetarian. Breakfast, lunch and dinner. Random: I need to do a breakfast series on here.

Anyways, this salad is basically the salad version of the salsa used in my last recipe post with salmon. There’s something about putting avocados and mangoes together that’s just so unbelievably divine.

I modified a recipe from Two Peas and Their Pod. At first I was a little skeptical about eating a salad without dressing and I almost added a dressing to it. But I decided to start making recipes as I find them and worst case is I won’t like the taste, I’ll force myself to eat it and then I’ll never make it that way again. But I’m glad I didn’t use a dressing, the romaine already has a high water content. After squeezing the lime juice onto the salad, the taste was just perfect.

I also really love the colors of this meal. Colorful dishes always make me happy. :)



Romaine lettuce, chopped

1 can black beans-low sodium, rinsed and drained

1 tomato, chopped

1 avocado, diced

1 mango, diced

1/2 cup fresh cilantro, chopped

1 lime-squeeze fresh juice over salad


Place the romaine lettuce on a plate.

Top the lettuce with black beans, tomato, avocado, mango, red onion, and cilantro.

Squeeze fresh lime juice over the lettuce and toppings.

Enjoy! It is that easy!